Corn Pudding

5 from 1 reviews

Easy holiday or weeknight side

Adapted from Shakertown Cookbook


1 15-16 ounce can of corn, drained

2 Tablespoons of all-purpose flour

1 teaspoon salt

2 Tablespoons unsalted butter, softened

3 eggs

2 Tablespoons granulated sugar

1 3/4 cup whole milk


1. Preheat oven 325 F degrees.

2. Mix together flour, salt, butter, and sugar with mixer. 

3. Add eggs, beat well. 

4. Stir in the drained corn and milk

5. Pour into buttered casserole dish – deep dish pie pan works well. 

6. Bake for 45 – 60 minutes

7. Stir once halfway through baking. 

8. Remove from oven when a knife comes out clean and the corn pudding is brown on top.


If you double or triple the recipe for a crowd, cooking time will increase.